Chinese Pork Ribs are my absolute favorite menu item for Chinese takeout. I have always wanted to try to make these myself and I think I finally did it!
I must be on one of my food kicks again, two nights in a row I have made asian inspired meals for dinner. See what happens is I watch Food Network or browse IG for ideas for what protein to cook next, then a lightbulb goes off.
The Perfect Chinese Pork Ribs
Chinese Pork Ribs vary from restaurant to restaurant as I have come to find, as each chef puts their own spin on this American Chinese Takeout classic. You can buy these ribs in the bone-in or boneless form usually, but I really enjoy the boneless version because its a lot less work to eat lol.
This version I made here is close but still no cigar to my favorite local spot’s boneless ribs. I have probably eaten at least 40 pounds of their ribs over the years, each time trying to replicate their marinade and sauce. I really need to ask her to write it down, and promise not to stop buying them from her.
How To Marinade Boneless Pork Ribs In A Hurry
Typically it is suggested that you marinade meats in the refrigerator overnight for the absolute best results. Well sometimes you need to make dinner in hurry and have to do a quick marinade, I have a nerdy gadget for that!
Like all things in life we want things when we want things and sometimes you have to make shortcuts. Luckily I own a shiny FoodSaver 5000 machine that has this marinade function, pretty neat aye? Well with the magic of technology I can travel through time and have the marinade done in 35 minutes.
The vacuum sealer has this hose attachment that you connect to a special marinade container and in a few minutes your food is marinaded. Essentially the nerdy food science behind this gadget is that when you vacuum seal food in liquid, the vacuum opens and closes the tiny little pores in the meat or the food item forcing the liquid inside.
Nerd Alert! Food Science
The vacuum sealer has this hose attachment that you connect to a special marinade container and in a few minutes your food is marinaded. Essentially the nerdy food science behind this gadget is that when you vacuum seal food in liquid, the vacuum opens and closes the tiny little pores in the meat or the food item forcing the liquid inside. The machine will vacuum and release 3-4 times in about 10 minutes, each time opening and closing the pores and voila! Marinade done.
Oven Cooking Time!
You do not need a fancy marinade machine to make this recipe, just use a plastic bag and stick the marinaded pork in the refrigerator for a 2-3 hours before cooking. When ready to cook preheat your oven to 425F and we can get these ribs cooking.
Line your favorite sheet pan with aluminum foil and top it with a baking rack if you have one. Don’t worry if you do not have a baking sheet these ribs will still come out amazing!
NERD TIP: If using a baking rack, I like to spray a little cooking oil on the grates for easy cleanup.
Arrange your pork ribs on your sheet pan and make sure you you leave room around them so that they all cook evenly. Place your ribs in the preheated oven and cook on high for about 15-20 minutes. Any leftover marinade is used to baste the ribs during cooking, I like to do one basting during the initial high heat cook so that all that brown sugar caramelizes and crisps up.
After 15-20 minutes, reduce the oven to 325 and continue cooking for another 20 minutes or so basting at least once during the cook. If you want to get that authentic Chinese takeout crisp you can broil the ribs for 1-2 minutes before taking out of the oven.
Serve immediately with rice and your favorite veggies.
Try your hand at making this scrumptious Chinese Takeout BBQ Boneless Pork Rib for dinner. Sweet and savory and tastes like the real thing. The marinade and oven does all the magic for you. I have eaten my fair share of take out ribs, this is definitely the closest I have come to the real deal.
- 1.5lb Boneless Country Pork Ribs
- 1 cup dark brown sugar
- 4 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1 tsp Sesame oil
- 1 tsp white pepper
- 1 clove garlic
- 1/2 cup Chinese cooking wine
- Slice the pork ribs into strips about 3-4 inches long so that they cook evenly, then place in a large sealable plastic bag.
- Whisk together the maerinade ingredients in a bowl until incorporated, taste it to make sure it tastes as you would expect
- Pour the marinade into the plastic bag with the pork, seal the bag and massage the marinade so all of the pork is covered.
- Seal the bag and place in the refrigerator overnight or for at least 4 hours. (in my case I used my FoodSaver to vaccum marinade saving precious time)
- When ready to cook, preheat oven to 425°F. Line a large baking sheet with aluminum foil or parchment paper and place a baking rack on top. We want to make sure the pork is lifted off the pan to cook on both sides crispy. If you do not have a baking rack its ok too.
- Place the pork slices on top of the baking rack. Save any extra marinade for basting.,
- Bake for 20 minutes brushing the pork slices with the extra marinade 1 time while cooking at high heat, after 20 minutes turn down to 325F for 15-20 minutes.
- Continue basting 2-3 times while cooking at low temp.
- Broil for last 1-2 minutes if your want extra crispy edges.
- Remove from oven and serve with rice and steamed vegetables. Serve immediately.
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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Amount Per Serving: Calories: 851Total Fat: 54gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 179mgSodium: 1176mgCarbohydrates: 50gFiber: 1gSugar: 47gProtein: 37g